Sunday, 25 November 2012
Ice Cream Sunday: Mini Magnums
Last week I shared with you our way of making Magic Shell. By now I'm sure you're more than familiar with our favourite easy way to make ice cream. So, for this week's Ice Cream Sunday, I thought we'd have a little bit of fun with the two!
Magnums have long been a favourite treat of ours - I'm not sure there's anything that can quite compete with the crisp crack of the chocolate, or the unbelievably smooth and soft luxury vanilla ice cream inside. Well, I say there's nothing that can compete; but that doesn't stop us from giving it a try!
This recipe actually came from Mr E jokingly asking me to make him a Magnum, when I asked him for flavour suggestions for Ice Cream Sunday. He may have only been joking, but I actually quite liked the idea- the only problem was, I don't own an ice lolly mould! Turning to my "everything's better in miniature" theory, I decided that shouldn't stop me and I set about using what I had- ice cube trays.
I would love to say that I've discovered the secret Magnum recipe, or that I will never need to a buy a Magnum ever again. But I can't. Because I haven't. And I will. Having said that, this may just help keep the cravings at bay because they are pretty darn close- crisp crack and unbelievably smooth and soft luxury vanilla ice cream and all! Oh, and they're also bite sized- doesn't that give them the edge?!
Makes 60 (depending on your ice cube tray size)
300ml double cream
175g condensed milk
1 tspn vanilla extract (with seeds, if possible)
You will need
Ice cube trays
A cucumber, or any other firm fleshed vegetable (you'll understand soon...!)
1) Whip the double cream, condensed milk and vanilla extract until stiff peaks form.
2) Fill your ice cube trays with the whipped cream mixture, using a palette knife to skim the top.
3) Freeze for at least 4 hours. A short time before you remove the trays from the freezer, melt your magic shell and allow to cool to room temperature.
4) Remove the ice cream cubes from the trays- this is made easier if you loosen the sides with a knife first.
5) Now for the fun part! Using the cocktail sticks dip each ice cream cube in the magic shell, holding over the bowl briefly for any immediate drips. Next, stand the sticks upright by securing them in the cucumber- you may need to balance the cucumber by using two cocktails sticks on either side to support it. If the room you are working in is warm, or if there was residual heat in the magic shell, you may find that the cubes start to soften- if this happens, transfer the cucumber structure to the freezer for a moment to firm up.
You're done! With the Mini Magnums that survived Mr E's initial feast, we simply transferred them to a small tub and keep them in the freezer for any spontaneous cravings.